I first tried this tasty fish dish on a warm summer’s evening while catching up with one of my oldest pals at her beautiful home in the New Forest. Although heavily pregnant at the time, I was far from blooming or radiant, having spent several months immersed in a fog of nausea and tiredness. Fortunately though, there were still a few things I enjoyed eating, and fish was one of them.
As my friend and I chewed the fat and reminisced in the dimming light, her husband prepared this deliciously light spicy curry, which turned out to be exactly what my taste buds had been crying out for. The fresh, fragrant tomato-based sauce is packed with flavour and because the cod loins are baked in the sauce, the fish remains perfectly chunky and moist. It’s probably a little on the hot side for younger palates, so perhaps leave out the cayenne pepper if you’re catering for little ones.
This is now one of my go-to recipes when we have guests over for dinner. I usually make the sauce in advance so that prior to serving the meal, all I have to do is prepare the fish, heat up the sauce and bake the whole lot in the oven. It goes really well with a mixture of basmati and wild rice, but you could serve it with almost any type of rice or just some good-quality naan bread.